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This lemon cake recipe transforms simple ingredients into a bright, zesty dessert that has become my signature party contribution. The combination of moist cake layers with tangy lemon curd and cream cheese frosting creates the perfect balance of sweet and tart flavors that leaves everyone asking for the recipe.
I first made this cake for my sister's birthday when she requested something "not too sweet but special." The look on her face when she took her first bite told me this recipe would become a family tradition. Now it's requested at nearly every gathering.
Ingredients
- Oil: Choose canola, vegetable, coconut, or olive oil for a moist cake that stays fresh longer than butter-based cakes
- Eggs: Use large eggs at room temperature for better incorporation and optimal cake structure
- Buttermilk or Whole Milk: Adds richness and activates the leavening agents for a tender crumb
- Fresh Lemon Zest: The essential oils in the zest provide intense lemon flavor without additional acidity
- Fresh Lemon Juice: Always use fresh for the brightest flavor profile
- Sugar: Balances the tartness while helping create that golden crust
- Flour: All-purpose works perfectly here no need for cake flour
- Baking Powder and Baking Soda: The combination creates the perfect rise and tender texture
- Salt: Enhances all the flavors especially the lemon
- Butter and Cream Cheese: For a tangy frosting that complements the lemon perfectly
- Powdered Sugar: Sift it first for the smoothest frosting texture
- Vanilla Bean Paste: Adds depth to the frosting that contrasts beautifully with the citrus
- Lemon Curd: The secret weapon that elevates this from good to unforgettable
Step-by-Step Instructions
- Prepare the Batter:
- In a large mixing bowl combine oil, eggs, milk, lemon juice, and zest. Beat for a full 2 minutes until the mixture becomes pale and slightly thickened. This creates air pockets that help the cake rise evenly. In a separate bowl whisk together sugar, flour, baking powder, baking soda, and salt until well combined. Gently fold the dry ingredients into the wet mixture just until no dry spots remain. Overmixing will develop gluten and make your cake tough.
- Prepare Pans and Bake:
- Generously spray your cake pans with nonstick spray. For extra insurance against sticking, line the bottoms with parchment paper. Divide the batter evenly between pans using a kitchen scale if you have one for perfectly even layers. Bake at 325°F until a toothpick inserted in the center comes out clean or with a few moist crumbs. This lower temperature allows the cake to rise evenly without doming.
- Make the Frosting:
- Beat butter and cream cheese together for a full 4-5 minutes. This extended mixing time is crucial for incorporating air that creates a light, fluffy texture. Scrape the bowl frequently to ensure everything blends evenly. Add powdered sugar gradually, then mix in lemon juice, zest, and vanilla. Chill the frosting for 20 minutes if it seems too soft to work with.
- Assemble the Cake:
- Place your first cake layer on a serving plate. Spread a generous layer of lemon curd leaving about a half-inch border around the edge. Add a layer of frosting over the curd. Place the second layer on top and repeat with more lemon curd. Cover the entire cake with remaining frosting using smooth, even strokes. Allow the assembled cake to chill for at least 30 minutes before serving to let the frosting set properly.
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The fresh lemon zest is absolutely non-negotiable in this recipe. I once tried making it with bottled lemon juice and no zest when I was in a pinch, and the difference was remarkable. The zest contains essential oils that provide that intense, authentic lemon flavor that makes this cake truly special. My grandmother always said, "If you're going to make a lemon dessert, make sure it tastes like lemon!"
Storage Tips
This lemon cake holds up remarkably well in the refrigerator. Store it in an airtight container or cover loosely with plastic wrap, making sure the wrap doesn't touch the frosting. The cake will maintain its moisture and flavor for up to 5 days. The oil-based cake actually improves in texture after a day as the flavors meld together.
Easy Variations
This versatile lemon cake recipe welcomes creative adaptations. For a raspberry lemon cake, add a thin layer of raspberry jam between the cake layers along with the lemon curd. The combination of tart raspberries with bright lemon creates a beautiful flavor profile.
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Serving Suggestions
This cake shines as the centerpiece of any dessert table, but there are ways to elevate the presentation even further. Garnish with thin lemon slices, fresh berries, or edible flowers for a stunning visual appeal. A light dusting of powdered sugar just before serving adds an elegant touch.
Frequently Asked Questions
- → How do I prevent the cake from sticking to the pans?
Generously spray the pans with nonstick cooking spray. Consider lining the bottoms with parchment paper for extra assurance when removing the cakes after baking.
- → Can I use a different frosting for this cake?
Yes, you can experiment with frostings like whipped cream or even a simple glaze. However, the cream cheese frosting complements the lemon flavor beautifully.
- → How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. It should come out clean or with a few moist crumbs. If wet batter sticks, bake longer.
- → Can I make this cake in advance?
Yes, bake the cake layers ahead of time and freeze them for up to 1 month. Assemble and frost the cake closer to serving for the best texture and flavor.
- → What’s the best way to store leftover cake?
Cover the cake and store it in the refrigerator. Allow it to sit at room temperature for 20-30 minutes before serving for the best flavor.